Mushroom, Onion and Cheese Quiche, The Somali Kitchen

Mushroom, Onion and Cheese Quiche

My favourite ingredients—mushroom, onions and cheese—put together in a beautifully light pastry shell is just magic. And the pastry wasn’t as challenging to make as I thought it would be. Enjoy!

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Muhammara (Spicy Red Capsicum Dip)

Muhammara is a dip made from red capsicum, garlic, cumin, lemon, salt, nuts, a hint of chilli and a bit of olive oil. This delicious dip is said to originate from Syria, but it is common all over the Middle East. It is great with some good bread or you can use as a spread on toast.

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Pear and Cardamom Cake

I love anything with cardamom and fruit so this combination seemed like a match made in a heaven. What I didn’t anticipate was how the mix of buttery caramel, spice and sugar would turn me into an addict! Since my first attempt I have made this cake four times in as many weeks.

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Suqaar Lettuce Cups

I enjoy giving tradition a new twist so when a Vietnamese friend served me some vegetables in a lettuce cup I thought I would try that idea on Somali food. Combining meat and salad seemed like a good way to go and my suqaar lettuce cup recipe was born.

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Teff Pancakes with Ricotta and Spinach

These gluten-free pancakes are made from teff, an ancient grain from Ethiopia that is becoming very popular as a ‘super food’ as poor quinoa is being asked to step aside. Teff has been a staple food for centuries in the horn of Africa where it is used to make injera, a flatbread.

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Hodan Nalayeh’s Canjeelo aka Canjeero aka Laxoox

Hodan Nalayeh is not only an internationally renown and respected media personality and public figure, this Somali-Canadian mother of two is also a passionate cook.

Despite a hectic schedule filming and broadcasting stories about Somalis from around the world on her much loved Integration TV, Hodan still finds time to cook up a storm in her kitchen. She shares her special canjeelo recipe with us. We tried it with a smear of nutella – delicious!

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